Potato Gratin is one of my favorite sides for any meal and would be an excellent side or holiday dinners! Join me today for our Progressive Eats Vegetarian Thanksgiving.
Each month when our Progressive Eats dinner rolls around I and totally surprised that another month has completely flown by. We plan at least a month in advance for the themes, yet I never seem to have a plan until the last minute. This month I struggled with the vegetarian theme, imagine that.
I kept thinking I could make something with bacon, um not vegetarian. I decided to go with a simple dish that I’ve made a bazillion times and it is one of my favorites. I had to name my dish ahead of making it. I decided to go with Potato Gratin but I actually call these scalloped potatoes. I’m not sure there’s a difference and I haven’t had time to Google that. Whatever you call them, they are downright delicious and perfect with just about any meal.
The key to a delicious Potato Gratin is to give it plenty of time to cook and it’s best if it has time to rest before serving.
I am so looking forward to Thanksgiving this year. I plan to actually take the day off and enjoy the time with my family. It is a rare occasion that I’m not on the computer for most of the day. It’s starting to wear on me and a day off will do me good. I hope y’all have a wonderful Thanksgiving with lots of delicious food and good times with your family and friends!
A Vegetarian Thanksgiving
- Caramelized French Onion Dip with Homemade Potato Chips from Creative Culinary
- Spiced Acorn Squash with Charred Poblano-Chickpea-Cornbread Stuffing from The Wimpy Vegetarian
- Moroccan Pilaf and Vegetable Stuffed Squash from The Heritage Cook
- Mushroom Leek Cornbread Stuffing from Mother Would Know
- Celery Root Mash from Stetted
- Stovetop Green Bean Casserole from All Roads Lead to the Kitchen
- Carrot Pufff rom That Skinny Chick Can Bake
- Broccoli Casserole from Never Enough Thyme
- Maple Pumpkin Bread Puddingfrom Whole Food Real Families
- Caramel Pumpkin Mousse with Cocoa Nib Streuselfrom Pastry Chef Online
- 6-7 medium potatoes, washed, peeled and thinly sliced
- 3 tablespoons butter
- ½ large onion, diced
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 3 tablespoons all purpose flour
- 1 cup milk
- ½ cup heavy cream
- ½ cup broth
- 1 cup grated Swiss cheese
- 1 cup grated Dubliner cheese (or white cheddar)
- fresh thyme for garnish
- Preheat oven to 375 degrees.
- Grease a baking dish and set aside. (I used a deep pie dish)
- Add butter to a saucepan and add onions and garlic. Place over medium heat and cook, stirring often until onions are translucent. Add flour and salt and whisk together, cooking for about 2 minutes. Add milk, cream and broth and continue whisking until sauce thickens. Remove from heat.
- Add a layer of potato slices to cover bottom of dish. Pour about ⅓ of sauce over potatoes and spread evenly.
- Mix the shredded cheese together. Sprinkle about ⅓ of cheese over sauce. Continue layering ending with cheese.
- Bake for 1 hour 15 minutes to 1 hour 25 minutes or until potatoes are cooked through. Garnish with fresh thyme.
- Allow potato gratin to set 15 minutes before serving.
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Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is all about A Vegetarian Thanksgiving and is hosted by Susan Pridmore who blogs at The Wimpy Vegetarian. This may be heresy to many who yearn for the traditional dinner, but this menu will either motivate you to nix the turkey this year, or at least provide inspiration for a new fabulous appetizer and side dishes. And we didn’t forget dessert for some sweet (gorgeous) endings to your meal.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.